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Comparison of fatty acids profile of selected type of cheese
Pop, Zdeněk ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This master thesis deals with the determination of bound and free fatty acids in selected types of cheeses with/without „Protected designation of the Europen Union“ and their mutual comparison. The theoretical part focuses on a milk fat, a brief overview of cheeses, protected designation of the Europen Union, lipids, fatty acids and a possibility of their determination. In the experimental part, free and bound fatty acids profile in 12 selected samples of white mold cheeses was determined. The declared amount of total fat was verified. The cheeses were compared by a content of bound and free fatty acids, the profile of fatty acids was compared based on a type of milk used. Finally, the results were statistically treated by PCA method. The method according to ČSN EN ISO 1735 was chosen for extraction of lipids from the cheese samples. A methanolic solution of boron trifluoride was used for fatty acids esterification. The fatty acids methyl esters were determined by gas chromatography with flame ionization detection.
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The use of thin layer chromatography for fractionation of lipids in cheese matrix
Pop, Zdeněk ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelors thesis is focused on the use of thin layer chromatography for fractionation of lipids in the cheese matrix. Milk fat, lipids, fatty acids, the possibility of determination of lipid compounds, thin-layer chromatography and gas chromatography are characterized in theoretical part. In the experimental part the conditions for the fractionation of lipids using thin layer chromatography were optimized, selected validation parameters were evaluated, lipid fractions obtained from the solid-phase extraction were verified and fatty acids in lipid fractions in the sample of processed cheese were quantified. The method according to ISO 1735 was chosen for extraction of lipids from the samples. Lipids fractionation was performed on commercially available plates for thin-layer chromatography. The method accrording to ISO 5509 using methanol solution of boron trifluoride as catalyst was chosen for the esterification of fatty acids. The resulting methyl esters were determined by gas chromatography with FID detection.
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Comparison of fatty acids profile of selected type of cheese
Pop, Zdeněk ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This master thesis deals with the determination of bound and free fatty acids in selected types of cheeses with/without „Protected designation of the Europen Union“ and their mutual comparison. The theoretical part focuses on a milk fat, a brief overview of cheeses, protected designation of the Europen Union, lipids, fatty acids and a possibility of their determination. In the experimental part, free and bound fatty acids profile in 12 selected samples of white mold cheeses was determined. The declared amount of total fat was verified. The cheeses were compared by a content of bound and free fatty acids, the profile of fatty acids was compared based on a type of milk used. Finally, the results were statistically treated by PCA method. The method according to ČSN EN ISO 1735 was chosen for extraction of lipids from the cheese samples. A methanolic solution of boron trifluoride was used for fatty acids esterification. The fatty acids methyl esters were determined by gas chromatography with flame ionization detection.
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The use of thin layer chromatography for fractionation of lipids in cheese matrix
Pop, Zdeněk ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelors thesis is focused on the use of thin layer chromatography for fractionation of lipids in the cheese matrix. Milk fat, lipids, fatty acids, the possibility of determination of lipid compounds, thin-layer chromatography and gas chromatography are characterized in theoretical part. In the experimental part the conditions for the fractionation of lipids using thin layer chromatography were optimized, selected validation parameters were evaluated, lipid fractions obtained from the solid-phase extraction were verified and fatty acids in lipid fractions in the sample of processed cheese were quantified. The method according to ISO 1735 was chosen for extraction of lipids from the samples. Lipids fractionation was performed on commercially available plates for thin-layer chromatography. The method accrording to ISO 5509 using methanol solution of boron trifluoride as catalyst was chosen for the esterification of fatty acids. The resulting methyl esters were determined by gas chromatography with FID detection.
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